Chicken Enchiladas

Chicken Enchiladas

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 2-3 hours


4 Boneless chicken breasts

1 Baloian Farms Flat Sweet Italian Red Onion, chopped

1 Baloian Farms Green Bell Pepper, chopped

½ Pint Fat-free sour cream

1 Cup shredded Low-fat Mozzarella or Low-fat Cheddar cheese

1 Tbsp dried parsley

1 Can tomato sauce

1 tsp chili powder

1 Tbsp garlic, minced

16 Soft taco sized flour tortillas (low-fat)

12 oz salsa (mild or medium)

1 Additional cup shredded low-fat mozzarella or low-fat cheddar cheese

Freshly ground black pepper

Garlic salt


Preheat oven to 350 degrees F.

Cube and cook the chicken in a large sized saucepan until the juices run clear. Drain the juice and fat from the pan.

Add the onion, sour cream, 1 cup of cheese, parsley, oregano and ground black pepper to taste. Heat until cheese melts.

Stir in garlic salt, tomato sauce, chili powder, green pepper and garlic.

Apply a non-stick spray coating to a large casserole dish (9x13). Spoon even amounts of mixture onto tortillas and roll into "tubes".

Arrange rolled tortillas in the baking dish. Cover with salsa and remaining cup of cheese.

Bake uncovered in the preheated oven for 20 minutes or until cheese has fully melted. Cool 10 minutes before serving.

Garnish options include sliced black olives, cubed Roma tomatoes, sliced green onions, fresh cilantro, guacamole, fat-free sour cream and salsa.